This easy Caramel Apple Dip recipe is the perfect dessert dip for fall, made with cream cheese and heavy whipping cream, with vanilla and caramel flavors, a crunchy caramel topping, and flaky sea salt! It’s a crowd pleaser paired with crunchy apple slices.

If you love all things toffee and caramel, try these Toffee Shortbread Cookies, this Millionaire Shortbread recipe or this Caramel Popcorn next! And if you’re looking for more dessert dips, try this Peppermint Bark Cheesecake Dip or this Cannoli Dip!

This delicious Caramel Apple Dip is way better than any you’ll get from grocery stores.

Made with simple ingredients, it’s easily customizable, and only takes 5 minutes to make!

We love sweet treats, and the caramel apple flavor combination is a classic one we’ll never tire of. It’s a great alternative to caramel apples for a crowd in the Fall (no sticky teeth!), and it’s always a huge hit. 

This homemade Caramel Apple Dip can be used for fruit, cookies, graham crackers or pretzels.

I’ve already shared with you my Caramallow Fruit Dip, which is a 3-ingredient caramel marshmallow dip. 

This cream cheese caramel apple dip, however, is super creamy, and has a delicious balance of sweet and salty flavors too. 

For more caramel-apple desserts, try my Caramel Apple Icebox Cake, Slow Cooker Caramel Apple Pudding Cake, and Caramel Apple Cheesecake Bars!

Ingredients Needed:

• Cream Cheese: for the base of the creamy dip. 
• Powdered Sugar: to sweeten the dip and add a bit of substance. 
• Vanilla Extract: adds a subtle, sweet, warm flavor to the dip. 
• Cream: heavy whipping cream will give this creamy caramel dip the right consistency. 
• Caramel Sauce: use your favorite kind of store-bought caramel sauce (the thicker the better!), or you can make your own thick caramel sauce with my Dulche de Leche recipe. 
• Candy: I’ve used Hershey’s Skor Bar crisp butter toffee bits for this recipe, but any kind of crisp toffee bits will work. 
• Salt: flaked sea salt adds extra flavor and crunch to this dessert dip. 

How to Make Caramel Apple Dip

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Beat cream cheese, sugar, and vanilla: In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth, scraping the sides as necessary
2. Add cream: Add the heavy cream and beat until thick and fluffy.

3. Make cream cheese mixture layer: Spread the cream cheese mixture into the bottom of a baking dish.
4. Add caramel and toppings: Pour the caramel sauce evenly over the top. Sprinkle with toffee bits and flaky sea salt, and serve or chill. 

Caramel Apple Dip FAQs

Tips and Notes

• Apple slices. Cut fresh apple slices just before serving or rinse them under cold water to keep them from going brown when serving.
• Serving dish. The larger your serving dish, the shallower the dip will be. You can make this dip into several ramekins rather than a larger dish for individual servings as well.
• Mixer. I’d recommend using a stand mixer or hand mixer to whip the ingredients so they are perfectly smooth.

Caramel Apple Dip Variations

• Add apple flavor. You can add apple flavor to the dip by topping with some some apple pie filling along with the caramel.
• Topping. Top this dip with any kind of caramel candies or crushed cookies like Biscoff or Oreo for a different flavor and texture. You can add chocolate chips or peanut butter chips to the top as well for an added chocolatey flavor. Chocolate curls on top would work well too. 
• Extract. Use almond extract or caramel extract in the dip for a different flavor. 

Serving Suggestions

Serve this caramel apple dip with fresh apple slices, and other fruit like strawberries or grapes. 

Use this dip in a Dessert Charcuterie Board, serving it with wafers, Graham Crackers, cookies, and chocolate!

Serve it up with more sweet dips like this Cream Cheese Fruit Dip, this Pineapple Lemonade Fruit Dip or some homemade flavored Whipped Cream for the ultimate fruit dip spread.

More Delicious Dip Recipes For You To Try

Appetizers

Homemade Rotel Dip

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

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Caramel Apple Dip

This easy Caramel Apple Dip recipe is the perfect sharing dessert dip for fall gatherings like potlucks, Thanksgiving, or . It's such a crowd pleaser, made with cream cheese and heavy whipping cream, with vanilla and caramel flavors, a crunchy caramel topping, and flaky sea salt too!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 14 servings

Calories 159cal

Author Ashley Fehr

Ingredients

• 1 package cream cheese (8oz or 250 grams), room temperature
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup heavy whipping cream
• ¾ cup caramel sauce (more to taste if needed)
• ¼ cup Skor or Heath toffee bits
• ½ teaspoon flaked sea salt (optional)

US Customary – Metric

Instructions

• In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth, scraping the sides as necessary
• Add cream and beat on low until combined, then on high speed until thick and fluffy (this can take a few minutes). Spread into the bottom of a 3–4 cup baking dish (you can also spread it right on a serving platter).
• Pour caramel sauce over top and smooth with a spatula.
• Sprinkle with toffee bits and flaky sea salt, if using. If not serving immediately, chill until ready to serve (chilling will help the caramel firm up, but it’s not necessary).
• Serve with sliced apples.

Video

Notes

Ingredients and Substitutions

• Cream cheese: any kind of cream cheese will work here, even light or non-dairy.
• Cream: the cream isn’t necessary but I like how it lightens the dip and makes it fluffy. If you do not wish to use it, omit but do not substitute it with light cream or milk. I haven’t tried this with Cool Whip, but let me know if you do!
• Powdered sugar: helps to thicken and stabilize the dip, but you can swap for granulated sugar if you prefer, although it may be grainy.
• Caramel sauce: choose a thick, good-quality caramel sauce for this recipe so that the dip stays in nice, clean layers.
• Sea salt: optional but I love the sweet and salty combo!

Storage

Store: This Caramel Apple Dip will stay fresh in the refrigerator for 5-7 days when covered with plastic wrap or foil, or stored in an airtight container. Leave it on the counter for a few minutes to soften before serving it.

Nutrition

Calories: 159cal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 101mg | Potassium: 44mg | Sugar: 13g | Vitamin A: 464IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.03mg

The post Caramel Apple Dip appeared first on The Recipe Rebel.

This Caramel Frappuccino is my version of a Starbuck’s classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

This Caramel Frappuccino is a variation of my classic Frappe Recipe. It’s just as quick and easy as running to your local Starbuck’s, but a whole lot cheaper. AND you don’t have to leave your house at all. Win!

This recipe is made with super simple ingredients, comes together in just 5 minutes, and is the perfect pick-me-up!

If you’re looking for more warm weather sippers, check out this Homemade Pink Lemonade, classic homemade Lemonade Recipe, or this Frozen Hot Chocolate.

Ingredients Needed:

• Cold Water: be sure to use cold water so it doesn’t melt the ice before you serve the drink.
• Cream: I use heavy cream if I have it on hand, but really any milk or cream will work. Remember, the higher the fat content, the richer and creamier the frappe will be.
• Caramel Sauce: you can use 1-2 tablespoons of caramel sauce depending on how sweet you like it. The real deal is your best option here, but if you are reducing sugar you can also use a no-sugar caramel coffee syrup.
• Granulated Sugar: I use 2 teaspoons but you can use as much or as little as you like. You can also substitute with honey, maple syrup or a no-calorie sweetener of your choice.
• Coffee: I use instant coffee granules or instant espresso powder to give the Frappuccino its coffee flavor. Choose a good quality, great-tasting brand! We love Nescafe.
• Ice Cubes: helps thicken the Frappuccino for a creamier texture.
• Whipped Cream and Caramel Sauce: for serving!

How to Make a Homemade Caramel Frappuccino

You have a couple of options when it comes to making your homemade Frappuccino.

1. Blender: Add all of the ingredients to a high-powered blender and blend until smooth. Adjust as needed, then pour into a glass and garnish with whipped cream and caramel.
2. Shaken: Add water, cream, sugar, and coffee to a jar. Put the lid on and shake until the sugar is dissolved, then pour over ice and top with whipped cream and caramel.

You can see in these photos that there is a slight difference between the two — the blended frappuccino is lighter in color because of the ice.

Recipe FAQs

Variations on this recipe

• Customize it! This recipe can super easily be customized to your tastes. If you like a stronger coffee, add more coffee. If you like it sweeter, add more sugar. Prefer it creamier to be creamier, use more cream.
• Lighten it up. Swap the cream out for skim milk or non-dairy milk.
• Use other syrups. Feel free to play around with the flavor of your Frappuccino by adding other syrups. Vanilla, hazelnut, or even chocolate would be delicious!

More Summer drinks you'll love

Desserts

Oreo Milkshake

Drinks

How to make Cold Brew Coffee

Drinks

Mango Smoothie

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Caramel Frappuccino

This Caramel Frappuccino is my version of a Starbuck's classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 97cal

Author Ashley Fehr

Ingredients

• 3/4 cup cold water
• 1-2 tablespoons cream** (or milk, dairy free milk, more or less depending on your tastes)
• 1-2 tablespoons caramel sauce (depending how sweet you like it)
• 2 teaspoons granulated sugar or to taste
• 1-2 teaspoons instant coffee granules or instant espresso powder
• 8 ice cubes about 1 cup
• whipped cream and caramel sauce to serve

US Customary – Metric

Instructions

Blender method:

• Place all ingredients in the blender and blend until smooth and frothy.
• Adjust flavor to your tastes and pour into a glass.
• Top with whipped cream and caramel sauce as desired.

Shaken method

• Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
• Pour over ice and top with whipped cream and caramel sauce as desired.

Notes

*This recipe is easily customized to your tastes. If you like a stronger coffee, add more coffee. If you like a sweeter coffee, add more sugar. If you like creamier coffee, add more cream.

**I use heavy cream if I have it, but any milk or cream will work. The higher fat content, the richer and creamier the coffee will be.

Storage:

Honestly, I don’t recommend storing your Caramel Frappuccino. It has the thickest, creamiest texture and best flavor straight out of the blender or shaker. But since this recipe takes just 5 minutes to whip up, you can keep the ingredients on hand and whip one up super quickly whenever a craving hits.

Nutrition

Calories: 97cal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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Summer is here and it’s ice cream for dinner!

Not really, I mean, not all the time anyway

But this No Churn Turtle Ice Cream is an easy summer treat that requires just a few ingredients and a few minutes prep!

If you love homemade ice cream, check out this Easy No Churn Cherry Cheesecake Ice Cream or this Easy No-Churn Coconut Cream Pie Ice Cream next!

Got an ice cream maker? Move on to this Homemade Vanilla Ice Cream, Butter Pecan Ice Cream or Rocky Road Ice Cream

What is No Churn Ice Cream?

No Churn ice cream is made by combining whipped cream (unsweetened) with sweetened condensed milk.

The sweetened condensed milk keeps the ice cream from freezing super firm, and obviously adds sweetness.

While No Churn Ice Cream isn’t quite the same as traditional custard-based ice cream, it’s a fun summer dessert that won’t take hours out of your day!

It’s also really easy to add in your own sauces, swirls and mix ins to make it your own.

How to make no churn ice cream:

1. Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
2. Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
3. Add in any mix ins you want! For this recipe we use chocolate sauce, caramel sauce, chopped pecans and chopped Turtle candies.
4. Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

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No Churn Turtle Ice Cream

This No Churn Turtle Ice Cream is made with cream, sweetened condensed milk, chocolate, caramel, pecans and Turtle candies. It's an easy treat with a few minutes prep!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 370cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups whipping cream 35%
• 14 oz can sweetened condensed milk
• 2-3 tablespoons caramel sauce
• 2-3 tablespoons chocolate sauce
• 1/4 cup chopped pecans
• 1/4 cup chopped Turtle candies

US Customary – Metric

Instructions

• In a large bowl, whip cream until stiff peaks form. Carefully fold in sweetened condensed milk.
• Pour half into a 1.5-2 quart dish, swirl with half of the caramel, chocolate sauce, pecans and Turtles.
• Repeat layers one more time using remaining ingredients.
• Freeze for at least 6-8 hours or until firm.

Video

Nutrition

Calories: 370cal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 74mg | Sugar: 31g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 0.2mg

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These Cranberry Caramel Bars have a crumbly oat crust, filled with tart cranberries and sweet caramel — a match made in heaven!

Got cranberries? Try these Cranberry Bliss Bars or this Cranberry White Chocolate Fudge next!

I know you think I haven’t eaten anything except baking for the last few weeks now.

That’s not entirely true.

I mean, you can be sure I’ve been doing a lot of taste-testing. But I occasionally try to be a responsible mother and cook real food.

It’s just more fun to tell you about all kinds of sweet, gooey things you can make for Christmas instead.

So, I was perusing my Southern Living Christmas cookbook, the same cookbook I got this recipe from, and I found this gem. I had in fact passed by it many, many times.

Because there was no picture.

I think that’s kind of a thing of the past, right? Cookbooks without pictures? I mean, how am I supposed to know if I did it right?

Anyway, so I made them.

And they were delicious.

I don’t make a lot of things with fresh cranberries (or even a lot of cranberry sweets altogether), but these are such a pretty pink addition to your holiday baking plates!

I first posted this recipe back in 2014, so it was time for an update!

They are crumbly and sweet and tart and crunchy and gooey and everything you could want in a cookie bar

Variations on these Cranberry Caramel Bars:

• Swap half of the cranberries with raspberries for an extra fruity twist
• Add a ½ teaspoon of cinnamon to your oat crumble crust
• Drizzle with caramel and serve warm with ice cream (plates and forks required!)
• Swap the fresh cranberries for frozen, but be sure to add 1 tablespoon of corn starch so the filling is not too juicy
• Add a sprinkling of white chocolate chips to your cranberries before spreading on your caramel.

How to store Cranberry Caramel Bars:

You can store these bars at room temperature for 24 hours, refrigerate for 1 week, or freeze for up to 3 months.

We usually freeze them because I love having a stash of freezer baking to pull out if we have last minute guests!

More Cranberry recipes:

Love cranberries? Check out these recipes!

• Orange Cranberry Bread — perfect for Christmas brunch!
• White Chocolate Cranberry Sweet Rolls — for breakfast or dessert.
• Slow Cooker Cranberry Apple Cider — to keep you warm on a chilly night!
• Cranberry Bacon Jam Crostini — the perfect sweet/savory/smoky bite.

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Cranberry Caramel Bars

Cranberry Caramel Bars: the perfect sweet and tart combination for the holidays! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24 bars

Calories 247cal

Author Ashley Fehr

Ingredients

• 3 cups fresh cranberries (if using frozen, add 1 tbsp corn starch)
• 6 tbsp sugar
• 2 1/3 cup all-purpose flour divided
• 1/2 tsp baking soda
• 2 cups regular large oats
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 cup butter melted
• 3/4 cup chopped pecans
• 1 cup caramel sauce

Glaze (optional)

• 1/4 cup powdered icing sugar
• 1 tablespoon milk

Instructions

• Line a 9×13″ pan with tin foil and spray with non stick spray. Preheat oven to 350 degrees F.
• Stir together cranberries and 6 tbsp sugar. Set aside.
• Combine 2 cups flour, baking soda, oats, sugar and brown sugar in a large bowl. Stir in melted butter until crumbly. Set aside 1 cup of flour mixture.
• Press remaining flour mixture into prepared pan and bake for 6-8 minutes, until crust appears dry but not browned.
• Sprinkle crust with cranberries and pecans. Combine caramel sauce with remaining ⅓ cup flour and pour over top. Sprinkle with remaining flour mixture and press down gently. Bake 20-25 more minutes until lightly browned.
• Cool on a wire rack and cut into bars.

Glaze (optional)

• Stir together powdered sugar and milk until combined. It should be quite thick — add additional milk or sugar if necessary to reach desired consistency

Nutrition

Calories: 247cal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 82mg | Fiber: 2g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 1mg

The post Cranberry Caramel Bars appeared first on The Recipe Rebel.

You know, I’m kind of new to this idea of layering graham crackers or other cookies with cheesecake or pudding or other equally delicious things, and letting them hang out and soften in the fridge to make cake.

But I’ve gotta say, I really like it.

I mean, there’s nothing not to like. You’ve got a cake layer you didn’t actually have to bake. Cream cheese. Whipped cream. Apples. Cinnamon. Caramel.

And the best part? You can make it ahead and stick it in the refrigerator.

You can even stick it in the freezer and enjoy it partially frozen!

It just doesn’t get any better.

Try this Easy Icebox Cake Recipe or this No Bake Lemon Raspberry Icebox Cake next!

Tips for making a great icebox cake:

• Your cookies: I tried making this recipe with golden Oreos originally, and I just gave up this time after two fails. Oreos are delicious but they are too thick to really make a beautiful icebox cake, since they don’t soften or slice as easily. If you are determined though, go for it
• Your filling: you want this filling to be thick so that everything stays together when you flip it. To get a nice even layer in your pan, I recommend putting your filling in a piping bag, and piping a thin layer so that there is not much spreading needing.
• Your apple pie filling: yes, I used a can. I recommend taking a sharp knife and running it through the apples in the pan so they are not as large and you can an even distribution. If you prefer, you could arrange some artfully on the bottom of your loaf pan (which will be the top of your cake), and then slice the rest.
• Your pan: I chose to use a plastic wrap lined 9×5″ loaf pan for this recipe and I’m glad I did! It is such a pretty presentation, and once the icebox cake is set it is really easy to turn out onto a platter and unmold. If you prefer, you can easily make this in an 8×8 or 9×9 baking pan instead.

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Caramel Apple Icebox Cake

Caramel Apple Icebox Cake — wonderful fall flavour in an easy no-bake, make-ahead dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 439cal

Author Ashley Fehr

Ingredients

Cheesecake mixture

• 8 oz package cream cheese
• 1 102g package instant vanilla pudding (a 4 serving size)
• 1 cup milk
• 1/2 cup powdered sugar
• 1 1/2 cups whipped topping or whipped cream

Assembly

• 24 square graham crackers (12 large ones)
• 540 ml can apple pie filling
• 1/4 cup caramel sauce

Instructions

• Cheesecake Mixture: In a stand mixer or with a handheld mixer, beat cream cheese until smooth. Add in pudding mix and 1 cup milk and mix on low until smooth. Beat in powdered sugar until smooth.
• Fold in whipped topping or whipped cream with a spatula. Set aside.
• Assembly: Line a 9×5" loaf pan with plastic wrap, allowing for lots of overhang.
• Place ⅓ of apple pie filling in the bottom of the pan (this will be the top when we flip).
• Spread with ⅓ of your cream cheese mixture and top with one layer of graham crackers (I used 8 square crackers in each layer)
• Repeat layers twice more, ending with the last layer of graham crackers. Wrap the plastic wrap overhang over the top of the cake in the pan loosely (it's okay if it doesn't cover completely).
• Refrigerate at least 8 hours or overnight before inverting onto a serving platter, removing the plastic wrap and garnishing with whipped cream and caramel sauce as desired.

Nutrition

Calories: 439cal | Carbohydrates: 69g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 506mg | Potassium: 196mg | Fiber: 2g | Sugar: 37g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

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If there’s a combo that gets me every time, it’s chocolate and peanut butter.

These Snickers Brownie Bites?

They’re taking chocolate and peanut butter to a whole new level.

Ultra fudgy, homemade two bite brownies.

Creamy peanut butter frosting.

A drizzle of caramel.

A sprinkle of chopped, salted peanuts.

They’re a flavor explosion of the best kind.

We’re not strangers to snickers treats around here. This Snickers Cheesecake Cake was an instant hit (and incredible indulgence). This Snickers Cheese Ball is so fun for a party, and this Snickers Apple Icebox Cake is a fun twist on the classic “salad”.

The sweet, and fudgy, and chewy, and nutty, and salty, and crunchy….. it’s just perfection.

And they’re super easy to make ahead! You can either make the brownies ahead, and store them on the counter or in the freezer, or you can finished them and stick them in the fridge or freeze once they’re all dolled up.

Whatever you do, don’t try to resist. The world is a better place when chocolate, caramel and peanut butter are involved.

Variations on these Brownie Bites:

• This brownie recipe is a great base for just about anything! Feel free to mix up the frosting, sauce, and toppings as you like (or do a few each way so that your lucky taste testers have some options to choose from).
• You can make this recipe in a 9×13″ pan instead of bites if you don’t have a mini muffin pan, but you will bake for 25-35 minutes.

How to store Snickers Brownie Bites:

You can store these brownie bites at room temperature for several days, but I like to keep them refrigerated so that the frosting doesn’t get too warm and everything stays where it should.

These Brownie Bites also freeze perfectly, so they are great for keeping in the freeze for evening snack emergencies

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Snickers Brownie Bites

Snickers Brownie Bites: mini brownies topped with peanut butter frosting, caramel and salted peanuts — an epic combination! Freezer-friendly www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Total Time 43 minutes minutes

Servings 36 brownie bites

Calories 183cal

Author Ashley Fehr

Ingredients

For the brownies:

• 1 cup butter melted
• 2 1/2 cups granulated sugar
• 1 tbsp vanilla
• 4 eggs
• 1 1/2 cups flour I’ve used both whole wheat and all-purpose
• 1 cup cocoa
• 1 tsp salt

For the peanut butter frosting:

• 1/2 cup peanut butter
• 1/4 cup butter
• 1 1/2 cups powdered icing sugar
• 1/4 cup cream
• Caramel sauce
• Chopped salted peanuts

Instructions

• For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
• In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
• Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don’t want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you’re ready to frost – see post above for details)
• For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
• Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon – that’s fine too!)
• To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
• Store in the fridge up to 4 days or freeze for up to 1 month.

Nutrition

Calories: 183cal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 142mg | Potassium: 55mg | Sugar: 20g | Vitamin A: 265IU | Calcium: 11mg | Iron: 0.7mg

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If you’ve been around here for a little while now, you know I have a bit of a sweet tooth, and that sweet tooth is especially crazy about cheesecake.

Some of my favorites so far are this No Bake Strawberry Cheesecake, No Bake Oreo Cheesecake recipe and this No Bake Lemon Cheesecake.

This Turtle Cheesecake has pretty much all of my other favorite things:

• cream cheese
• salted caramel
• chocolate

I’ll be honest and say I can give or take the nuts, but I love the crunch they add to that gooey caramel layer in this Turtle Cheesecake!

I originally shared this cheesecake recipe in December of 2015 so it was in desperate need of an update, but I actually didn’t change that much.

I tried putting the caramel layer on top of the cheesecake, but that was a disaster.

I switched up the caramel to make this recipe even more foolproof and added a thicker cheesecake layer, but in reality, what I discovered was that this Turtle Cheesecake recipe was pretty amazing to begin with.

Here are some tips to make sure you see success!

Tips for making No Bake Turtle Cheesecake:

• I played with this recipe a lot, and though I like to give wiggle room for creativity, when I wiggled this recipe too much, it ended in disaster. A really, really delicious disaster, but it really was a mess. I retested this recipe 3 times just to end up not changing much at all.
• The crust: the crust can be baked or not baked. I find that the chocolate baking crumbs become more bitter during baking, so I prefer it unbaked. If you want, you can bake it for 10 minutes at 350 degrees F and it will be firmer and hold up slightly better.
• Cream cheese: use full fat cream cheese, as it has less water content and will hold up better than low fat cream cheese.
• Cream: heavy whipping cream is 30-36% fat. Any other cream will not work, it will not whip and you will have cheesecake soup 😉
• Caramels: you want the individually wrapped chewy caramel candies for this recipe. Please check out the recipe video to see which ones!
• Whip it good: please do not try to make this without an electric mixer. You need the power and speed to whip it to stiff peaks!

Variations on this Turtle Cheesecake:

• Nut free: you can easily leave out the pecans for a nut free version, just check all of your package ingredients before using.
• You can use gluten free chocolate sandwich cookies for the crust to make this cheesecake gluten free.
• Not big on chocolate? You can skip the ganache and opt instead for a caramel and chocolate drizzle to finish.

More Cheesecake recipes you’ll love!

• No Bake Nanaimo Bar Cheesecake
• Lemon Cheesecake Bars
• Easy Cheesecake Recipe
• Easy Key Lime Cheesecake

*This post has been updated since its original posting in December 2015

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No Bake Turtle Cheesecake

This NO BAKE Turtle Cheesecake is made with a chocolate cookie crust, salted caramel pecan layer, luscious cheesecake layer and a thin layer of chocolate ganache. Top it with whipped cream, caramel and pecans for a decadent treat!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 servings

Calories 462cal

Author Ashley Fehr

Ingredients

Crust

• 2 1/2 cups chocolate cookie crumbs like Oreo or similar
• 1/2 cup butter melted

Caramel:

• 30 wrapped chewy caramel candies (I use Kraft) – 250g
• 1 cup heavy cream
• 1/8-1/4 teaspoon salt (depending on how salty you like your caramel)
• 1 cup chopped pecans

Cheesecake:

• 24 oz cream cheese, room temperature 3 packages, 750g
• 1 1/2 cups powdered icing sugar
• 1 teaspoon vanilla
• 1/2 cup heavy whipping cream

Ganache:

• 1/3 cup chopped dark chocolate or chips 50g
• 1/3 cup milk or cream
• Optional: caramel sauce, whipped cream and pecans for garnish

Instructions

• Line a 9" Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn't necessary but will allow for easy removal.

Crust

• Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.

Caramel

• In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
• Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.

Cheesecake

• With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
• Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)
• Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.

Ganache

• Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
• Spread over cheesecake layer evenly.
• Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.

Video

Nutrition

Calories: 462cal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 373mg | Potassium: 223mg | Fiber: 1g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

The post No Bake Turtle Cheesecake appeared first on The Recipe Rebel.

Puff pastry and I have had our moments.

I don’t have many puff pastry recipes on The Recipe Rebel yet, even though I love it and love how easy it can make an impressive dessert or even quiche.

But with this danish? Well let’s just say I had to practice a few times (and this video is super helpful!).

The first time I was trying my hand at some mini puff pastry braids, I thought it would be so simple that I would just make a video right away. I ended up throwing the whole project in the garbage and regretted spending so much time on it.

SO. Let me just say that this recipe is super simple, because I made a few changes:

• Say no to the mini braid, at least until you’ve figured out how to braid pastry with just one big sheet. Trying to get a mini braid the right size and have your ends long enough to cover the middle and still have room to put your filling is tough! But with one big sheet there’s a lot more leeway.
• Don’t stress if it doesn’t look perfect, because it’s still going to taste delicious. This danish is a testament to this theory — because trying to slice my puff pastry through the legs of my tripod was not easy and my strips are nowhere near perfect!
• Start with a filling you know is going to be good. Let’s not leave anything up to chance!

If you’re new to the puff pastry danish (I mean making it, not eating it, because let’s be honest — that I’ve done many times before!), this is a great recipe to start with! There’s hardly any chopping or mixing — just assemble, egg wash and bake!

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Easy Turtle Danish

This Easy Turtle Danish is full of chocolate, caramel and pecans! Only a few ingredients but looks so impressive! An easy dessert or special brunch idea!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 312cal

Author Ashley Fehr

Ingredients

• 1 roll of puff pastry (most boxes come with 2 rolls — you need ½ a box)
• 150 grams solid dark chocolate about 1 ½ average sized bars
• 1/4 cup dulce de leche or thick caramel sauce
• 1/4 cup chopped pecans
• 1 egg
• 1 tablespoon water

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Roll out puff pastry with a rolling pin until about 12-14″ square. Cut puff pastry as shown in video above (cut the top corners on a diagonal and slice 1″ strips diagonally down both edges, leaving about 4″ in the center untouched).
• Spread the center with dulce de leche, top with whole chocolate bars (*see notes below), and sprinkle with pecans.
• Alternating between left and right, fold in the top and the bottom in the center section, and pull strips of pastry back diagonally over the filling (as shown in the video). Combine egg and water with and brush lightly over top of the pastry.
• Bake for about 15 minutes, until golden brown. Remove and let sit for 10-15 minutes before slicing and serving.

Notes

Using whole chocolate bars makes this danish truly indulgent. If you are looking for something a little less sweet, simply use half of the chocolate called for, chop it and sprinkle evenly over the caramel.

Nutrition

Calories: 312cal | Carbohydrates: 22g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 35IU | Calcium: 22mg | Iron: 3.2mg

The post Easy Turtle Danish appeared first on The Recipe Rebel.

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I had no choice.

I knew when I was planning my holiday recipes for you guys that I was going to need to include some “turtle” creations.

It seems that every time I hold a vote in my Facebook group about your favorite dessert flavors, Turtle is right up there at #1. That combination of chocolate, caramel and pecans just gets to everyone, apparently.

I know it gets to me!

Last year there was this No Bake Turtle Cheesecake. I also have these No Bake Turtle Cookies and this No Churn Turtle Ice Cream — both a big hit this summer!

So this holiday season, we’re doing Turtle Pudding Pie! I made these using pre-made tart shells from the freezer section of the grocery store, but I did make my own chocolate pudding so you can still brag yourself up to your family and friends!

If you want to keep things even simpler, you can absolutely use instant chocolate pudding here. My homemade chocolate pudding recipe is sooooo easy (easier than most, thanks to my love of shortcuts!), but I totally understand if it’s an extra step you don’t have time for. You can take the easy way out and I won’t tell anyone!

These little Turtle Pudding Pies would be just as good in one large pie shell, if that’s your thing. For the holidays, I love using tart shells because they’re great for potlucks — no slicing and serving!

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Mini Turtle Pudding Pies

Mini Turtle Pudding Pies are the perfect bite-sized treat (made in tart shells!) for the holidays or any party — they come together quickly and are loaded with pecans, caramel, chocolate pudding and topped with whipped cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Total Time 31 minutes minutes

Servings 12

Calories 157cal

Author Ashley Fehr

Ingredients

• 12 frozen tart shells
• 1/4 cup chopped toasted pecans
• 1/4 cup dulce de leche or thick caramel sauce
• Whipped cream

Pudding

• 1/4 cup sugar
• 1 tablespoon cocoa powder
• 1 1/2 tablespoons corn starch
• 1 egg
• 1 cup milk
• 1/2 cup chopped chocolate

Instructions

• Bake tart shells according to package directions. Set aside to cool to room temperature.
• Meanwhile, prepare your pudding. In a large skillet, whisk together sugar, cocoa and corn starch. Add the egg and milk and whisk until smooth.
• Place over medium heat and cook and stir until thickened (it will look like pudding!) about 6-8 minutes. Stir in chocolate until melted. Strain through a fine mesh sieve into a clean bowl.
• Add 1 teaspoon of pecans and 1 teaspoon of caramel into the bottom of each tart shell. Top with chocolate pudding and refrigerate at least 1-2 hours or until set.
• Garnish with whipped cream and additional caramel and pecans. Store leftovers in the refrigerator up to 3 days.

Video

Notes

** The original recipe (shown in the video) left me extra pudding (never a bad thing!) so in the final recipe here I’ve reduced it by half. This is why there is a discrepancy between the video recipe and the recipe here. By all means, if you want extra pudding, double this recipe here!

Nutrition

Calories: 157cal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 55mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 55IU | Calcium: 28mg | Iron: 1.7mg

The post Mini Turtle Pudding Pies appeared first on The Recipe Rebel.

So ever since these Chocolate Nutella Cheesecake Bars hit the stage I’ve been thinking about which version was going to be next.

I love cheesecake but I don’t usually think to make cheesecake bars. But I love how they are a little more approachable and you can cut them up, freeze them in a big container and they’re so easy to pull out for a snack here and there (and here and there and here and there).

These Caramel Apple Cheesecake Bars are different because they’re baked, and that’s because I wanted soft, juicy apples inside! But who knows?? Maybe there will have to be a no-bake version in the future

So one of the coolest things about this here blog is getting feedback from YOU. I love to hear what you guys are cooking and what your favorite recipes are!

I often use my Facebook group (click here to join!) to pick your brains about your favorite foods and what kinds of things you want to see. Back in the summer, I asked about your favorite dessert combinations.

And I don’t know if it was just that you were already sick of the heat and craving fall flavors or if you just really love apples and cinnamon, but that was overwhelmingly #1!

I have to admit that I’m a little surprised that it beat out chocolate and lemon and berries but that’s part of the reason I love hearing from you guys! Because I find it so interesting to see how everyone’s tastes are different (or in this case, very much the same).

So don’t be surprised if you see a lot of apple recipes popping up here this fall — you asked for them!

NOTES:

• I baked these in a square Springform pan — this thing is AMAZING if you’re baking bars that you eventually want to remove from the pan!
• Dulce de leche is a super thick caramel sauce but it’s so easy to make your own. Just make sure whatever you use isn’t too thin or it will make your crust soggy!

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Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are the perfect fall dessert! Loaded with thick caramel sauce, tender apples and covered in a cinnamon brown sugar cheesecake filling!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 16 squares

Calories 166cal

Author Ashley Fehr

Ingredients

• 1/4 cup butter melted
• 1 1/4 cup graham cracker crumbs
• 2 Granny Smith apples peeled and diced (or another tart apple)
• 16 oz cream cheese, room temperature 2 packages
• 1/2 cup brown sugar
• 1/4 cup thick caramel sauce or Dulce de Leche
• 1 teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla
• Whipped cream and caramel sauce for garnish

Instructions

• Preheat oven to 350 degrees F and line a 9×9″ square pan with parchment paper.
• Combine butter and graham cracker crumbs and press firmly into the bottom of the pan. Bake for 10 minutes or just until dry. Set aside.
• Meanwhile, beat cream cheese until smooth. Add brown sugar and beat on high until smooth and fluffy, about 3-4 minutes. Add caramel, cinnamon, eggs, vanilla and beat until smooth.
• Stir in apples.
• Spread cream cheese mixture over crust and bake at 350 degrees F for 30 minutes or just until center is set (it may still jiggle slightly but will look dry). Remove to come to room temperature, then refrigerate until chilled, at least 4 hours.
• Top with whipped cream and additional caramel sauce if desired before serving.

Nutrition

Calories: 166cal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 211mg | Potassium: 98mg | Sugar: 9g | Vitamin A: 275IU | Calcium: 58mg | Iron: 0.5mg

The post Caramel Apple Cheesecake Bars appeared first on The Recipe Rebel.